3 1/2 c. shredded carrots
1 c. tiny marshmallows
1/4 c. pineapple (cut in 1/2 inch pieces)
1 c. seedless raisins
1/2 c. shredded coconut
1 c. mayonnaise
1 c. whipped cream

Peel carrots. Shred with a coarse shredded into a mixing bowl. Add marshmallows, pineapple, raisins and coconut. Toss lightly to mix. Combine the mayonnaise with the carrot mixture. Carefully fold in the whipped cream. Serve in crisp lettuce cups. Garnish top with additional coconut if desired.

NOTE: If the carrots are very moist it may be necessary to reduce the amount of mayonnaise.

One pound of carrots should make 3 1/2 cups.

This salad freezes nicely. Eat it frozen or thaw and serve as fresh.